Blossoms must not be sprayed with pesticides and should be thoroughly rinsed.
Place blossoms in boiling water for four minutes. Remove, discard blossoms, and cool broth to 90 degrees. Stir in yeast, sugar, orange and lemon slices. Pour into a plastic fermentor, and attach fermentation lock. Place the wine in a cool area to ferment until bubbling stops - 10-14 days. Siphon the wine from the ingredients, then strain through cheesecloth. Bottle in quart sized canning jars with rings and lids. Age wine at least seven days for optimal flavor.